Easy Instant Pot Mashed Potatoes with Skin Recipe
Around here we love whipping up some mashed potatoes for a quick and easy side dish that goes with just about anything, it’s a classic side dish! And I’ve got the best instant pot mashed potatoes recipe for you! What you’re going to love about these instant pot mashed potatoes with skin is not only are they quick, easy, and delicious, but the best part is that clean up is a breeze because you’re only dirtying up one pot! And you’re sure to look like the most amazing cook.
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Instant Pot Mashed Potatoes with Skin
These instant pot mashed potatoes with skin are seriously the best potatoes, whether you make them during your average weeknight dinner or for a special holiday dinner. These mashed potatoes will take less time to make because you’re not peeling the potatoes. And let’s not forget the added vitamins and fiber you get from keeping the skin on! It’s a win-win!
Kitchen Tools
- Instant Pot
- Optional: Potato masher, electric hand mixer, or immersion blender
Ingredients
I’m a busy mama of 5 and I’m sure you’re busy too, so I like to keep simple ingredients in my recipes.
- Yukon Gold Potatoes or Red Potatoes: You can use any potatoes, but these are my two favorite types of potatoes to use for this recipe.
- Chicken Broth: When using the instant pot you need to use some sort of liquid. I love adding chicken broth for the added health benefits. You can use your own homemade chicken broth, purchase from a local farm, or I like using the Kettle & Fire brand from your local grocery.
- Salt: Adding salt to any recipe helps to enhance all the flavors. I love using my Redmon’s Salt for this. Use code gatheringgrace15 for 15% off.
- Black Pepper: This is optional for this recipe, but I typically add it in and adjust it to taste.
- Garlic Powder: You could add in fresh garlic, but when I’m in a hurry just using garlic powder adds all the flavor and makes the cooking go quicker.
- Onion Powder: You can flavor so much with salt, garlic powder, and onion powder, don’t ever doubt the powerhouse of flavor those 3 together can offer!
- Butter: Adding a good healthy, fatty butter to these gives a rich flavor and butter is a healthy fat for our bodies! I either buy butter from a local farm or I also like Kerrygold. Try to get butter from grass-fed cows for the best quality.
- Milk: This is optional. But if you want a little more creamy texture you can add in a splash of milk, about 3TBSP.Â
- Parsley: I love adding parsley to this recipe. It adds so much flavor and I just think it makes them look pretty too. You can add any fresh herbs you’d like!
How to Make Instant Pot Mashed Potatoes with Skin
- Rinse: Rinse and scrub potatoes well since you’re leaving the potato skin on.
- Cut: Then, cut into cubes/chunks and place in instant pot.
- Add Broth: Pour the chicken broth on top.
- Add Seasonings: Next, add in the salt, pepper, garlic powder, and onion powder.
- Seal: Place lid on top and secure. Set vent to sealing.
- Cook: Cook on manual high pressure and set the cook time for 10 minutes.
- Quick Release: Once the timer goes off, use the quick release pressure to release the remaining pressure, and then carefully remove the lid.
- Add: Add in butter and milk. Use a potato smasher or hand mixer to smash. Smash to your liking leaving more or less chunks.
- Season: Add in the parsley, mix, top with your favorites, and enjoy!
Toppings for Instant Pot Smashed Potatoes
Most of my family likes their mashed potatoes plain, straight out of the instant pot. But I’ve always loved adding toppings! Some of my favorite toppings to add are:
- Cheese
- Sour Cream
- Green Onions
- Bacon Bits
Instant Pot vs. Slow Cooker
I’ve always been a diehard slow cooker kinda person, but one year my husband bought me an Instant Pot for our anniversary. It sat in the box for a few months before I worked up the nerve to try something in it. I made a whole chicken. I was blown away by how fast that entire chicken cooked and how easy it was. But that was all I cooked in the thing for like 3 years. Just recently I’ve started using it more and now I use it almost daily! I actually have veggie soup in it now. It’s been a game changer. Don’t worry I didn’t break up with my slow cooker! But the instant pot is so versatile and I’m seeing how quickly I can cook things in it. So if you don’t have an instant pot yet, add that to your wish list! It’s one of my most used kitchen appliances. Or if you already have one but you’re intimidated by it, just start with this recipe! I promise you can’t mess it up!
See how easy and quick these are? So go on pick out your main dish, get that instant pot out, and whip up this great side dish for supper tonight! You won’t regret it! Alright, I’m dying to know what your favorite dish is to have with mashed potatoes, what’s your favorite toppings to add?
Check out more of my easy recipes!
FAQS
What Potatoes to Use for Smashed Potatoes?
You can use any potatoes you want. But I typically use either Yukon potatoes or red potatoes for this instant pot mashed potato recipe.
Which Main Dishes to Serve Smashed Potatoes With?
These can go with literally just about anything. Some of the main dishes we enjoy with these instant pot smashed potatoes are: fried chicken, steak, baked pork chops, and meatloaf. My favorite way to use these as a side dish is with these baked pork chops, and a quick veggie like green beans or corn! Bonus, you can add in some yummy sourdough bread or some homemade biscuits! And you’ve put together a healthy, nourishing meal for your family! After all, there’s nothing like a good ol’ country meal gathered around the table! Also, don’t forget these would make the perfect side dish to take to a potluck, family gathering like Thanksgiving or Christmas, or to a friend you’re taking a meal to!
Instant Pot Smashed Potatoes (Quick & Simple)
These Instant Pot Smashed potatoes are quick, simple, and delicious!
Ingredients
- 3lbs red or yellow potatoes
- 1/2 cup chicken broth
- 2 tsp salt
- pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 6tbsp butter
- 3 tbsp milk
- 2 tsp dried parsley
Instructions
- Rinse and scrub potatoes well, leave skin on.
- Cut into cubes/chunks and place in instant pot.
- Pour in the chicken broth, add salt, garlic powder, and onion powder.
- Place lid on, lock, and set vent to sealing.
- Cook on manual high pressure for 10 mins.
- Once timer is off, quick release pressure, and remove lid.
- Add in butter and milk.
- Use a potato masher or hand mixer and smash potatoes to desired consistency.
- Add in the parsley and mix to combine. Add pepper to taste.
- Top with any of your favorites. Cheese, sour cream, green onion, or bacon.
